Grilled 14oz Ribeye Recipe
Fingerling Potatoes / Watercress Salad / Fresh Horseradish
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and scrub the fingerling potatoes, then cut them in half lengthwise. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes, or until golden and tender.
Grill the Ribeye
While the potatoes are roasting, heat your grill to medium-high heat. Season the ribeye steak generously with salt and black pepper. Drizzle the remaining olive oil on the grill grates to prevent sticking. Grill the ribeye for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.
Serve
Slice the ribeye steak and serve it alongside the roasted fingerling potatoes and the watercress salad. Grate fresh horseradish over the steak or serve on the side for those who want an extra kick.